Lower ratio of n-3 to n-6 fatty acids in cultured than in wild fish.
Fish are the major dietary source of very-long-chain n-3 polyunsaturated fatty acids. We investigated whether cultured fish contain fewer n-3 fatty acids than do wild fish. Fifty-eight trout, 51 eel, and 5 salmon were collected from fishermen and hatcheries throughout Europe, pooled into 23 lots (8 of wild and 15 of cultured fish), and analyzed. The ratio of n-3 to n-6 polyunsaturates was significantly lower in cultured than in wild fish (2 vs 7 in trout, 2 vs 5 in eel, and 6 vs 11 in salmon). Hunted fish are a better source of n-3 polyunsaturates than are cultured fish.
van Vliet
T
T
Department of Human Nutrition, Wageningen Agricultural University, The Netherlands.
Katan
M B
MB
D000818:Animals; D002849:Chromatography, Gas; D004041:Dietary Fats / Q000032:analysis*; D004463:Ecology; D004524:Eels; D005060:Europe; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005399:Fishes / Q000378:metabolism*; D008042:Linolenic Acids / Q000378:metabolism; D050356:Lipid Metabolism; D008055:Lipids / Q000302:isolation & purification*; D012474:Salmon; D014337:Trout
D004041:Dietary Fats; D005231:Fatty Acids, Unsaturated; D008042:Linolenic Acids; D008055:Lipids